Chicken Enchilada Nacho Bowls

Ingredients

CHICKEN AND SAUCE

• 1 medium onion, cut into half-moons

• 1 tablespoon olive oil

• 1 can (10 oz.) enchilada sauce

• 1 cup canned crushed tomatoes

• 1 can (15 oz.) black beans, drained and rinsed

• 1 teaspoon oregano

• 1 canned chipotle chile, minced

• 1 tablespoon packed light brown sugar

• 2 cups shredded rotisserie chicken

NACHOS

• 8 ounces tortilla chips, coarsely crushed

• 1 1/4 cups shredded cheddar cheese

• 2 cups shredded lettuce

• 1/2 cup cilantro sprigs

• Lime wedges and hot sauce

Directions

1. Make sauce: Sauté onion in oil in a large frying pan over medium-high heat until softened, about 7 minutes. Add enchilada sauce, tomatoes, beans, oregano, chile, and sugar and cook, stirring occasionally, until hot and slightly reduced, 4 minutes. Stir in chicken and cook until it's hot, about 4 minutes.

2. Assemble nachos: Divide chips among bowls, top with chicken mixture, cheese, lettuce, and cilantro. 

3. Serve with lime wedges and hot sauce.